rosemary split pea soup
(1 rating)
This is an old soup rcipe that I added rosemary to. I love rosemary. The fragrance is so soothing and healing. I think almost anything is better with rosemary.
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(1 rating)
yield
6 serving(s)
prep time
20 Min
cook time
1 Hr 15 Min
Ingredients For rosemary split pea soup
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1 slicecooked ham, about 1/2 pound, leftover ok
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2 Tbspolive oil
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1 lgonion, chopped
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2 lgcarrots, chopped
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2 clovegarlic, minced
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4 can(10 1/2 ounces each) chicken broth
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1 1/2 cgreen split peas
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2bay leaves
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2 tspchopped fresh rosemary
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1 pinchred pepper flakes, optional
How To Make rosemary split pea soup
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1Cut ham into small bite sized pieces. I don't like cubes but prefer a more shredded ham. You can cut or chop ham any way you like.
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2Heat olive oil in a Dutch oven or soup pot. Stir in onion, leek, carrot, and garlic. Cook until the vegetables are soft, about 8 minutes. Add chicken broth. Stir in ham, split peas, bay leaves, and rosemary. If using red pepper flakes add now. Bring just to a boil. Immediately reduce heat to low and cover the pot. Simmer until peas are cooked, about 1 hour, stirring occasionally.
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